A hearty and comforting soup featuring tender tortellini pasta, shredded chicken, fresh spinach, and sun-dried tomatoes in a creamy chicken broth base with aromatic herbs.

american

italian

Nutrition

Provides a good balance of protein from chicken and carbohydrates from pasta, with added vitamins from vegetables and spinach, though high in calories due to heavy cream.

Calories	475 kcal
Energy	1987 kJ
Protein	28 g
Total Fat	24 g
Saturated Fat	11 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	9 g
Cholesterol	81 mg
Carbohydrate	37 g
Sugars	6 g
Dietary Fibre	3 g
Sodium	808 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnersouplunchmain courseone potfamily friendlystovetop

Chicken Tortellini Soup

The Anthony Kitchen (Kelly Anthony)

6

Name: Chicken Tortellini Soup — Tasty Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoon Oil (extra virgin olive oil, canola, or avocado oil); 1 Yellow Onion (diced); 4 Celery Ribs (sliced at 1/4" bias); 4 Carrots (sliced at 1/4" bias); 2 clove Garlic (minced); 8 cup Unsalted Chicken Broth; 2 Bay Leaves; 2 - 4 sprig Thyme; 2.5 teaspoon Kosher Salt; 0.5 teaspoon Black Pepper; 3 cup Refrigerated Tortellini Pasta; 2 cup Fresh Baby Spinach (roughly chopped); 0.67 cup Oil-packed Sun-dried Tomatoes (roughly chopped); 2 - 3 cup Cooked And Shredded Chicken; 1 cup Heavy Cream; 0.75 teaspoon Tarragon (or white wine vinegar)

servings

0

per serve

0

minutes

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Ingredients

2 tablespoon Oil extra virgin olive oil, canola, or avocado oil

1 Yellow Onion diced

4 Celery Ribs sliced at 1/4" bias

4 Carrots sliced at 1/4" bias

2 clove Garlic minced

8 cup Unsalted Chicken Broth

2 Bay Leaves

2 - 4 sprig Thyme

2.5 teaspoon Kosher Salt

0.5 teaspoon Black Pepper

3 cup Refrigerated Tortellini Pasta

2 cup Fresh Baby Spinach roughly chopped

0.67 cup Oil-packed Sun-dried Tomatoes roughly chopped

2 - 3 cup Cooked And Shredded Chicken

1 cup Heavy Cream

0.75 teaspoon Tarragon or white wine vinegar

Equipment

Large pot or Dutch oven

Knife

Cutting board

Wooden spoon or ladle

Instructions

Add the oil to a large pot or Dutch oven over medium-high heat. Once the oil has come to temperature, add the onion, celery, and carrots and sauté. Cover and cook for about 6-8 minutes, lifting the lid to stir every so often. Once the veggies have softened, add in the garlic and stir for one minute.

Add the chicken broth, bay leaves, thyme, Kosher salt, and pepper. Stir and bring to a boil.

As soon as the broth has reached a boil, add the tortellini pasta, spinach, and sun-dried tomatoes. Boil according to the cooking time on the pasta package directions.

Once the pasta is al dente, stir in the chicken, followed by the cream and vinegar. Remove the bay leaf and thyme sprigs, if desired. Allow to cool slightly, serve, and enjoy!